No Taste for Waste

SPINACH AND FETA HAND PIES

Greek out with these Spinach and Feta Hand Pies. These savory pies are perfect for when you have more cheese than you know what to do with.

  • Prep Time

    20 minutes

  • Cook Time

    20 minutes

  • Total Time

    40 minutes

Ingredients

● One 32-ounce package frozen chopped spinach, thawed and drained
● 1 small onion, finely chopped
● 3 garlic cloves, minced
● 1/2 cup plus 2 tablespoons fresh dill, finely chopped and divided
● 1 cup crumbled feta
● 1-1/4 teaspoons salt, divided
● 1/2 teaspoon black pepper
● 2 boxes puff pastry, thawed
● 1 egg, beaten
● 1 cup plain yogurt
● 1 tablespoon lemon juice

Directions

  1. Preheat oven to 375° F.

  2. In a colander, press spinach to squeeze out as much liquid as possible and transfer to a medium bowl. Stir in onion, garlic, 1/2 cup dill, feta, 1 teaspoon salt and pepper.

  3. Unroll puff pastry and roll out into 9 x 13-inch rectangles. Cut each pastry rectangle into six 4-inch circles with a biscuit or cookie cutter to make 24 circles total. Brush edges of half the circles with egg.

  4. Place 1/4 cup filling in the center of every egg-washed circle. Top with remaining pastry rounds. Press edges with the tines of a fork to seal and transfer to an ungreased baking sheet. Bake until golden brown, 15-20 minutes.

  5. While pies bake, in a small bowl stir together yogurt, 2 tablespoons dill, lemon juice and 1/4 teaspoon salt.

  6. Serve pies warm or at room temperature with yogurt sauce.

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